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Sausage Pesto White Bean Soup

Sausage Pesto White Bean Soup
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Serve with fresh bread.
Yields:6 servings

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
  2. Add all ingredients except chicken broth, tomatoes, and vinegar to the freezer bag.  
  3. Remove as much air as possible, seal and freeze for up to three months.

To Cook in the Instant Pot

  1. Add to instant pot with chicken broth.
  2. Pressure cook 15 minutes.
  3. Natural release.
  4. In a small bowl, mix the chopped tomatoes with balsamic vinegar. Serve bowls of soup topped with the tomato relish.

To Cook in a Crockpot 

  1. Add to crockpot with chicken broth and cook on “low” setting for 4-6 hours. 
  2. In a small bowl, mix the chopped tomatoes with balsamic vinegar. Serve bowls of soup topped with the tomato relish.

To Cook on the Stove Top 

  1. Defrost the bag overnight in the refrigerator. 
  2. Add the contents of the bag along with the chicken broth to a large pot. Bring to a simmer and cook until the sausage is cooked through and the flavors are blended, about 20 minutes.
  3. In a small bowl, mix the chopped tomatoes with balsamic vinegar. Serve bowls of soup topped with the tomato relish.

Nutritional info available soon.

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